Espresso Ice Cream Sandwich Cake

On my journey of cooking, I have officially become responsible for the cake arrangements for all my family and friends. This one was for my brother's birthday, coffee flavoured because everyone in my family loves a good roast.

Ingredients

For the Coffee Cake:

• 2 cups all-purpose flour

• 1 cup sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• ¾ cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup strong brewed coffee, cooled

  
  

For the Espresso Ice Cream:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup sugar

• 2 tablespoons espresso powder

• 1 teaspoon vanilla extract

  
  
  
  
  
  

Making the Coffee Cake

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the softened butter, and beat the mixture until it becomes light and fluffy, usually about 3-5 minutes.

Next, add the eggs one at a time, mixing thoroughly after each addition. Slowly incorporate the vanilla extract and cooled brewed coffee, stirring until the batter is smooth.

Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely in the pans on a wire rack, about 10-15 minutes.

Preparing the Espresso Ice Cream

While the coffee cakes are cooling, prepare the espresso ice cream. In a medium bowl, whisk together the heavy cream, whole milk, sugar, espresso powder, and vanilla extract until everything is fully dissolved and well combined.

Transfer this mixture to your ice cream maker. Churn according to the manufacturer's instructions, typically around 20-30 minutes. Once the ice cream reaches a soft-serve consistency, place it into a covered container and freeze for at least 4 hours or until firm.

Assembling the Sandwich Cake

Once the coffee cakes have cooled and the ice cream is set, it’s time to put the sandwich cake together. Carefully remove the cakes from their pans.

Place one layer of coffee cake on a serving plate. Scoop a generous layer of espresso ice cream over the top, approximately 1-2 inches thick, depending on your preference. Place the second coffee cake layer gently on top.

Store it in the freezer, but that might not be needed because there won't be any leftovers!